Dear me, I think I gained 5 kilos…

Please don’t be scared off this post! Let’s say (for my sake at least) that it is
holiday season, everyone gains weight then!

You see, my explanation is very simple. When you make fudge, you eat it. Is my
philosophy wrong? No? Didn’t think so.

Now, when you make caramel fudge, you do not eat it (don’t hit me yet) – You devour it.
You scrape the saucepan’s warm sweet not-put-in-pan-able leftovers. You watch the
fridge like a hawk for 2 hours. And when that fudge is set, you don’t even
bother cutting it up.

Hence the 5 kilos…

This is fudge which is so indescribably perfect, it is not even funny. It needs no
add-ins or any fancy candy thermometer (which I am too scared to use) and is
just absolutely perfect

There are no adaptations and is to be no halving the recipe (unless it is bikini season
and even then, this is excusable)! If you do, you will be the one who is
sorry…

I am sorry I do not recall where I found this fabulous recipes but to whoever it
was, I raise a toast. A big caramel filled champagne glass toast!

CaramelFudgeSource = Unknown but I love you!

Serves: 12 (at least if they eat 3-4 pieces each)
Ingredients

125g
butter, chopped

1 395g
can sweetened condensed milk

2 tbs
golden syrup (it was actually tsp but I read it wrong and made a brilliant
adaptation)

As soon
as boiling, reduce heat and let simmer 2-3 minutes (the original recipe says 10
minutes but it is absolutely unnecessary), stirring constantly – make sure to
get the edges otherwise they can burn

Remove from heat but keep it
hovering above and quickly stir in white chocolate until melted and smooth.

Pour into prepared tin, make sure
top is smooth.

Cool to room temperature and then
refrigerate 2-3 hours or until set (or just eat it with a spoon!)

P.s I know you are thinking “What the hell is she doing packaging it to give
away after her big rant on its goodness!?” – well my answer is “You
don’t want me to gain 10 kilos do you?”